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Recipe: Homemade Strawberry Pop Tarts

Recipe: Homemade Strawberry Pop Tarts

Ingredients

Pastry Dough
2 ½ cups unbleached all-purpose flour
½ tsp Kosher salt
1 cup cold unsalted butter, cubed
½ cup ice water
Strawberry Filling
1 lb fresh strawberries, stems removed and quartered
¾ cup granulated sugar
2 tsp freshly squeezed lemon juice
1 tsp pure vanilla extract
1 pinch Kosher salt
For Assembly
1 large egg
1 tbsp milk
¼ tsp Kosher salt
1 tbsp strawberry filling for each pop tart
Vanilla Frosting
1 cup powdered sugar
34 tbsp milk
½ tsp pure vanilla extract
food coloring and sprinkles if desired

Directions

Pastry Dough

Place the flour salt and salt in the bowl of a food processor, pulse briefly to combine. Add the butter and water. Pulse until just combined. At this point you should be able to pinch the dough together with your fingers. If it’s too crumbly add the tiniest bits of ice water until the dough just sticks together. Transfer the dough to a large, clean work area. Divide dough into two portions and press into flat disks. Wrap each disk in plastic wrap. Refrigerate for at least one hour or up to two days.

Strawberry Filling

In a medium saucepan combine the strawberries, sugar, lemon juice, vanilla and salt. Heat over medium high heat, stirring constantly with a spatula or wooden spoon until the strawberries start to sizzle. Reduce heat to medium low and continue to cook and mix for 10-15 minutes, until the berries release their juices and become saucy. Transfer the strawberries to a heat proof container and let cool to room temperature. Once cool, place in a food processor and pulse until smooth. Store in the refrigerator until ready to use.

Assemble the Pop Tarts

Preheat oven to 375°F. Line two sheet trays with parchment paper or spray with nonstick cooking spray and set aside.

Remove the dough one disk at a time from the fridge. Remove the plastic wrap and let the dough sit out a few minutes on a lightly floured work surface. Roll the dough to 1/8 inch thick. With a sharp knife or pizza cutter, trim the dough to 4 X 2 1/2 inch rectangles. Save any scraps and continue to roll until you don’t have enough dough left to continue. Do the same process with the second disk. You should end up with 22 rectangles.

Make the egg wash: whisk together the egg with the milk and salt.

Spread one tablespoon of the strawberry filling onto the center of eleven rectangles. Brush some egg wash on the edges of the dough. Place the other eleven pieces of dough over the ones with the filling. Crimp the edges with a fork to seal the tarts. Using a paring knife, cut three small slits or “X’s” in the top of each pop tart. This will ensure that the pop tarts don’t explode while baking. Place the filled pop tarts onto the baking sheets with and inch in between each tart.

Brush the egg wash on the tops of each pop tart. Bake for 25-30 minutes or until golden brown. Remove from the oven and let cool.

Frosting the Pop Tarts

While the pop tarts are cooling make the frosting. Whisk together the powdered sugar with milk and vanilla. Add a few drops of food coloring if desired. Drizzle the frosting over the pop tarts and add sprinkles while the frosting is still runny. Let the frosting set for a few minutes. Serve at room temperature.
Store at room temperature in an airtight container. Enjoy within 3 days.

~ Marla Meridith

Recipe: Nutella Stuffed Pancakes

You can’t say no to these Completely Delicious Nutella Stuffed Pancakes! The recipe is really fun to prepare and even more fun to eat. Serve for any breakfast or brunch! MarlaMeridith.com

Ingredients

12 tsp Nutella® (or your favorite chocolate hazelnut spread), at room temperature
2 cups unbleached all-purpose flour
3 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 tsp kosher salt
2 cups whole milk
1/2 cup heavy cream
2 large eggs
3 tbsp unsalted butter, melted
1 tsp pure vanilla extract
unsalted butter, vegetable, canola or coconut oil for the pan
pure maple syrup and butter for serving

Directions

Place twelve individual 1 teaspoon portions of Nutella onto a baking tray lined with parchment paper. Tap on the counter to flatten the discs. Freeze for 15 minutes.

While the Nutella is freezing, prepare the batter: In a large bowl, whisk together dry ingredients.

In another bowl whisk together the wet ingredients.

Make a well in the center of the dry ingredients, pour the wet mixture in the mixture. Fold everything together with a spatula, do not over mix.

Melt a pat of butter over in a 12 inch cast iron skillet or griddle over medium-low heat. Place two portions of 2 tablespoons of the batter onto the skillet. Cook 1-2 minutes until the pancakes are bubbling on the top and the edges are golden brown. Cook two pancakes at a time and be sure they do not touch. Place one of the frozen Nutella pieces into the center of one of the pancakes. Gently flip the half cooked pancake without the Nutella on top of the other one. Flip this pancake “sandwich” for another minute until the edges are set. Freeze the Nutella disks while you are working. Continue this until you have used all the Nutella discs and batter, adding butter to the skillet/griddle as needed.

You can keep the cooked pancakes in a warming draw or a 325 degree F oven until ready to serve.

Serve with warmed maple syrup and butter.

~ Marla Meridith

Recipe: Bacon, Egg & Cheddar Cheese Breakfast Casserole

Ingredients

Directions

~ Marla Meridith

Jelly Bean Sugar Cookies

Ingredients

Directions

~ Marla Meridith

Recipe: Bacon, Egg & Cheddar Cheese Breakfast Casserole

Looking for a new breakfast, brunch & potluck recipe? Look no further than this simple and delicious Bacon, Egg & Cheddar Cheese Breakfast Casserole recipe.

10 servings

8 bacon strips, divided
softened butter for greasing the pan
18 large eggs
1 cup whole milk
1 cup sour cream
1 cup shredded cheddar cheese
1/4 cup sliced green onions, plus more for topping
1 tsp salt
1/2 tsp pepper

Bake the bacon using this recipe to avoid stovetop splatters: https://newmm2019.wpengine.com/how-to-bake-bacon-recipe/
Transfer the baked bacon to a paper towel lined plate, blot off the extra grease. Chop the bacon.
Pre heat the oven to 325˚F with the rack in the middle.
Grease a 13X9″ baking casserole dish with butter.
In a large bowl, whisk the eggs until well combined. Mix in the milk, sour cream, cheese, green onions, salt , pepper and half of the chopped bacon.
Bake the casserole for 40-45 minutes or until the eggs are set. Let sit for 5 minutes before serving. Top with some more chopped bacon and green onion to serve.

~ Marla Meridith

Recipe: Bacon, Egg & Cheddar Cheese Breakfast Casserole

Looking for a new breakfast, brunch & potluck recipe? Look no further than this simple and delicious Bacon, Egg & Cheddar Cheese Breakfast Casserole recipe.

10 servings

8 bacon strips, divided
softened butter for greasing the pan
18 large eggs
1 cup whole milk
1 cup sour cream
1 cup shredded cheddar cheese
1/4 cup sliced green onions, plus more for topping
1 tsp salt
1/2 tsp pepper

Bake the bacon using this recipe to avoid stovetop splatters: https://newmm2019.wpengine.com/how-to-bake-bacon-recipe/
Transfer the baked bacon to a paper towel lined plate, blot off the extra grease. Chop the bacon.
Pre heat the oven to 325˚F with the rack in the middle.
Grease a 13X9″ baking casserole dish with butter.
In a large bowl, whisk the eggs until well combined. Mix in the milk, sour cream, cheese, green onions, salt , pepper and half of the chopped bacon.
Bake the casserole for 40-45 minutes or until the eggs are set. Let sit for 5 minutes before serving. Top with some more chopped bacon and green onion to serve.

~ Marla Meridith

Recipe: Nutella Stuffed Pancakes

You can’t say no to these Completely Delicious Nutella Stuffed Pancakes! The recipe is really fun to prepare and even more fun to eat. Serve for any breakfast or brunch! MarlaMeridith.com

12 stuffed pancakes

12 tsp Nutella® (or your favorite chocolate hazelnut spread), at room temperature
2 cups unbleached all-purpose flour
3 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 tsp kosher salt
2 cups whole milk
1/2 cup heavy cream
2 large eggs
3 tbsp unsalted butter, melted
1 tsp pure vanilla extract
unsalted butter, vegetable, canola or coconut oil for the pan
pure maple syrup and butter for serving

Place twelve individual 1 teaspoon portions of Nutella onto a baking tray lined with parchment paper. Tap on the counter to flatten the discs. Freeze for 15 minutes.
While the Nutella is freezing, prepare the batter: In a large bowl, whisk together dry ingredients.
In another bowl whisk together the wet ingredients.
Make a well in the center of the dry ingredients, pour the wet mixture in the mixture. Fold everything together with a spatula, do not over mix.
Melt a pat of butter over in a 12 inch cast iron skillet or griddle over medium-low heat. Place two portions of 2 tablespoons of the batter onto the skillet. Cook 1-2 minutes until the pancakes are bubbling on the top and the edges are golden brown. Cook two pancakes at a time and be sure they do not touch. Place one of the frozen Nutella pieces into the center of one of the pancakes. Gently flip the half cooked pancake without the Nutella on top of the other one. Flip this pancake “sandwich” for another minute until the edges are set. Freeze the Nutella disks while you are working. Continue this until you have used all the Nutella discs and batter, adding butter to the skillet/griddle as needed.
You can keep the cooked pancakes in a warming draw or a 325 degree F oven until ready to serve.
Serve with warmed maple syrup and butter.

~ Marla Meridith

Jelly Bean Sugar Cookies

These cookies have a beautiful texture and delicious texture. Bake them with your kids for Easter!

16 cookies

2 1/4 cups unbleached all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup unsalted butter, softened
1 1/4 cup powdered sugar
2 tsp pure vanilla extract
2 large eggs
1 cup jelly beans

In a medium sized bowl, whisk together the flour, baking soda and salt.
In the bowl of a stand mixer, cream the butter and powdered sugar together on medium speed for 2 minutes. Add the eggs and vanilla, mix on low until just combined.
Add the flour mixture in 2 additions. Mix until you have a well blended batter.
Lightly flour a work surface and your hands. Scoop the cookie dough out of the mixer bowl. Fold in the jelly beans with your hands.
Pat the cookie dough into a disk and wrap in plastic wrap. Refrigerate for at least 30 minutes to overnight. Let the dough warm up a bit if it tis too firm to work with.
Pre-heat the oven to 350 degrees Fahrenheit with the rack in the middle.
Place 1 inch balls of dough onto two parchment lined cookie sheets. Bake for 10-12 minutes. Cool for a few minutes then transfer to a rack to cool completely.

If you want to make larger or smaller cookies be sure to adjust the baking time a bit.

~ Marla Meridith